PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

Iyabo O  Omomowo; Afeez A  Adedayo; Olawale I  Omomowo; Olusola N  Majolagbe; Adijat F  Ogundola

doi:10.18006/2021.9(5).663.671

Authors

Iyabo O Omomowo Department of Pure and Applied Biology, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Afeez A Adedayo Department of Pure and Applied Biology, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Olawale I Omomowo Department of Microbiology, University of Maiduguri, P.M.B. 1069 Maiduguri, Maiduguri, Borno State, Nigeria
Olusola N Majolagbe Department of Pure and Applied Biology, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Adijat F Ogundola Department of Pure and Applied Biology, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria

DOI:

https://doi.org/10.18006/2021.9(5).663.671

Keywords:

Orange fruits, Postharvest storage-life improvement, Bioactive metabolites, Eco-friendly coatings, Synergistic effects

Abstract

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

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